How's the temp regulated within cooking chamber, front temp gauge vs back temp gauge at cooking temp?
The back end runs about 10 degrees lower when around 220 to 240. It seems to be a bigger difference the higher the temp gets. Its not a big deal to me as most od my cooking is in the 220 to 250 range.
Strong work. Look forward to seeing some pics of the big cook Friday. I’ve help cook 100+ briskets on a few occasions - it’s a ton of work but a lot of fun.
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